Chorizo and Potato Breakfast Tacos Recipe
These Chorizo and Potato Breakfast Tacos are full of bold flavors for an epic breakfast recipe you'll want to make again and again!
Servings: 4 tacos
Ingredients
2 tsp vegetable oil
1/2 lb ground Mexican chorizo
20 ounce Bag of Simply Potatoes and Onion can substitute with 2 russet potatoes, cubed, and 1 medium yellow onion, diced
1 serrano pepper sliced thinly
2 green onions sliced thinly
kosher salt and black pepper to taste
3 large eggs lightly beaten
1 Tbsp butter
6 Soft taco size flour or corn tortillas
Chopped fresh cilantro for garnish (optional)
Salsa for garnish (optional)
Sour cream for garnish (optional)
Shredded cheese for garnish (optional)
Instructions
- Heat vegetable oil in a large skillet, over MED-HIGH heat. Add chorizo and brown, breaking into crumbles, until fully cooked and crispy. Transfer to a plate, reserving the grease in the skillet.
- Add potatoes and onion, seasoning with salt and pepper to taste, and saute in the chorizo grease (adding a bit of vegetable oil if necessary), until potatoes are tender on the inside and crispy on the outside, about 12-15 minutes.
- Add Serrano pepper and sliced green onions and cook for 1 minute more.
- Add potato mixture to the cooked chorizo on the plate. Wipe out skillet to remove browned bits of food.
- Add butter and heat over LOW heat. Add beaten eggs to skillet and scramble, seasoning with salt and pepper to taste. Once cooked, set aside.
- Microwave or char tortillas over an open burner flame, until pliable and warm.
- Top tortilla with potato and chorizo mixture, eggs, and garnish as desired.
Recipe: realhousemoms.com
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